Spaghetti alle vongole
How to make it at home: Spaghetti alle vongole — ingredients, steps, safety tips.
Time: About 40 minutes · Yield: 4 servings
Ingredients
- 400 g spaghetti
- 1 kg vongole clams
- 400 g tomatoes for sauce
- 1 garlic clove
- ½ glass extra virgin olive oil
- 1 bunch parsley
- Salt and pepper
Method
- Wash the clams thoroughly, put them in a wide pan with a spoonful of oil, cover and toss over high heat for a few minutes until they open.
- Collect the liquid they release and strain it through very fine muslin.
- In a second pan, fry the crushed garlic in ½ glass of oil until golden.
- Add the peeled, seeded and chopped tomatoes, salt them and pour in the strained clam liquid.
- At the last moment put the clams into the sauce and bring just back to the boil.
- Cook the spaghetti in plenty of salted water until very al dente, drain and finish them in the pan with the sauce.
- Sprinkle with chopped parsley and ground pepper and serve.
Tips
- This is the Accademia Italiana della Cucina recipe in the Naples style.
- 'In bianco' version without tomatoes: fry 2 garlic cloves in ½ glass of oil, remove them, add the clams with their strained liquid, bring to the boil once and dress the spaghetti at once; 400 g of shelled telline can be added.
Related topics
🐚 Spaghetti alle vongole · Spaghetti · Linguine · 🫒 Olive oil
Sources
Servings: 4
Themes
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